We picked up a Coleman two-burner propane grill on Thursday, and I assembled it and tried it out today. Barbecue hamburgers, mesquite chicken, and corn. I shucked the corn, drizzled a little honey on it, wrapped in a damp paper towel and aluminum foil. Grill for half an hour, turning every five minutes or so. We'll be doing that again.
My favourite for BBQ corn: Soak in water for 1 hour+. Make sure the whole ear is immersed.
ReplyDeletePlace on grill. As each of the four sides starts to go brown/black, rotate. When done, you have essentially steamed your corn.
Tasty, without being overly sweet.
This is how I cook when cooking on a campfire as well.